An oldie but goodie…well worth it…
Elegant Beef Wellington
3 Pounds Beef Tenderloin
3 Tablespoons Butter, Softened
2 Tablespoons Butter
1 Onion, Chopped
1 Cup Sliced Fresh Cremini Mushrooms
2 Ounces Liver Pate
2 Tablespoons Butter, Softened
Sea Salt And Pepper To Taste
1 (17.5 Ounce) Package Frozen Puff Pastry, Thawed
1 Egg Yolk, Beaten
1 (10.5 Ounce) Can Beef Broth
2 Tablespoons Red Wine
Step 1 Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
Step 2 Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
Step 3 Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
Step 4 Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9×13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
Step 5 Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
Step 6 Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef. Serve with mashed potatoes, sauteed garlic spinach, Yorkshire Pudding or dinner rolls.